Bulgogi Chicken

• 1 curly leaf lettuce
• 1 cup cooked japanese / korean short grain
• 1 small daikon
• 4 boneless, skinless chicken thighs

• 1 ½ tablespoons Korean chilli flakes
• ½ tablespoon brown sugar
• 2 cloves garlic, finely chopped
• 2 spring onions, finely chopped into rings
• 1 tablespoon vegan fish sauce (swapsies: fish sauce or light soy sauce)
• 2 teaspoons rice vinegar
• 1 teaspoon salt

• 1/2 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 thumb sized piece fresh ginger, finely chopped
• 2 spring onions
• ½ tablespoon gochujang
• 1 ½ tablespoons soy sauce
• 2 tbsp mirin
• 1 tsp honey
• 1 teaspoon sesame oil
• 3 tbsp toasted sesame seeds

To make the Daikon Salad

Use a potato peeler to shave the daikon into thin slices. layer the slices on top of eachother, roll up and chop up. Place in a bowl with the rest of the salad ingredients and mix. Set that aside.

To make the Bulgogi Chicken

Place the marinade ingredients into a blender and blitz. Slice up the chicken thighs into very thin slices. Place in a bowl with the marinade and massage. Coat the bottom of a pan with oil, and get it up to smoking hot on the hob, add a bit of oil and add the chicken. Cook through until the chicken is nicely charred and glazed. Fry some sliced onion in the leftover chicken juices, adding a little water to deglaze.

Serve

Place some rice in a lettuce cup, top with some daikon salad and slice of chicken and onion. Enjoy!